Name: Slow-Cooked Broad Bean & Tomato Stew
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: Serves 4
Cuisine: Egyptian
Ingredients: 10 g/¼ oz/2 tsp salted butter; 400 g/14 oz/2 cups dried broad/fava beans, soaked for 48 hours and cooked for around 3 hours until soft, following the instructions for chickpeas; 1 onion, trimmed and quartered (optional); juice of 2 lemons; 4 tbsp olive oil; 2 tsp ground cumin; 5 garlic cloves, finely chopped; 4 tbsp finely chopped coriander/cilantro leaves; 2 tomatoes, finely chopped; 1 tbsp tahini; 4 hard-boiled eggs, halved, to serve (optional); sea salt and freshly ground black pepper; warm Arabic Bread, to serve

Preparation info

Serves
4

Difficulty
Medium
Ready in
40 min

Appears in

The Jewelled Kitchen

By Bethany Kehdy

Published 2013

About

This wonderfully wholesome, cheap and filling stew is a staple of the Egyptian diet, where it’s regularly enjoyed for breakfast topped with hard-boiled eggs. (See Sabich Salad for another way of preparing the eggs.) The Arabic name for this dish is fool mudammas – the word mudammas originates from the Coptic word for “buried” and was probably applied to this dish following the ancient cooking method of burying a covered pot filled with beans and water unde